Spicy cabbage is a common side dish that originated from the Korean ethnic group. You often see Koreans making spicy cabbage in Korean TV dramas, and you might feel the urge to make it yourself. However, you may lack the method. Here are the instructions for making Korean spicy cabbage.
Method One for Fermenting Korean Spicy Cabbage
Ingredients Preparation
One cabbage, leeks, glutinous rice flour, red pepper powder, fish sauce (a small spoon), garlic, ginger, salt (as needed).
Steps
1. Wash the cabbage and break it into smaller pieces, then sprinkle with salt and let it sit for about 12 hours.
2. Rinse off the salt on the cabbage and drain the water.
3. Mix glutinous rice flour with water and bring to a boil, then cool and set aside.
4. Soak the red pepper powder in boiling water and let it cool, then chop the ginger and garlic and mix them together.
5. Mix the red pepper powder, ginger, garlic, salt, and fish sauce into the glutinous rice paste and stir well.
6. Place the cabbage in the mixture, stir well, and let it ferment for about 3 days.
Tips
Glutinous rice flour helps the marinade stick better to the cabbage, enhancing its flavor.
Method Two for Making Korean Spicy Cabbage
Ingredients Preparation
One cabbage, red pepper powder, carrots, apples, pears, salt, leeks, ginger, green onions, garlic (as needed).
Steps
1. Wash the cabbage, cut it at the base, separate the leaves, and apply salt to each leaf. Let it sit for two hours.
2. Shred the carrots, finely chop the ginger, green onions, and garlic, dice the apples and pears, and cut the leeks into sections.
3. Mix the prepared ingredients with red pepper powder, salt, fish sauce, and a little sugar, and let it marinate for half an hour.
4. Rinse off the salt from the cabbage, drain the water, then apply the marinade evenly to each cabbage leaf.
5. Place in a container, pour in the remaining marinade, cover it, wrap it with plastic wrap, and refrigerate for one week before eating.
Tips
Korean spicy cabbage with fruit has a unique taste, and the fruits can be changed according to personal preference.
Method Three for Making Korean Spicy Cabbage
Ingredients Preparation
One cabbage, half a green radish, half a carrot, coriander, salt, soy sauce, monosodium glutamate, red pepper powder.
Steps
2. Place the prepared cabbage in a pickling container, layering with salt. Once full, add a little water on top, press down firmly, and after a week, remove the cabbage and drain the water. Soak the shredded radish for 12 hours, then drain the water.
3. Mix the shredded green radish, shredded carrot, chopped coriander, soy sauce, monosodium glutamate, red pepper powder, and the pickled cabbage, stir well, and let it pickle for 2-3 days before using.
Tips for Making Korean Spicy Cabbage
1. The taste of spicy cabbage varies depending on the method used, and the choice and combination of pickling seasonings play a crucial role.
2. During the fermentation process, ensure the container is sealed well, preferably wrapped with plastic wrap, and then refrigerated.
3. Allow sufficient time for the cabbage to be salted and release excess water before pickling.